Raw Hemp and Vanilla Cookies With Raspberry Chia Jam




Raw Hemp and Vanilla Cookies With Raspberry Chia Jam



  • Biscuit
  • 1 1/2 cups hemp hearts
  • 1 1/2 cups desiccated coconut
  • 1/2 cup raw cashews
  • 2 tsp pure vanilla extract
  • 1/3 cup rice malt syrup
  • 2/3 cup coconut butter, softened
  • 610 drops pure lemon essential oil (optional)
  • Chia Jam
  • 2 cup frozen raspberries
  • 1 1/2 Tbsp chia seeds
  • 1 Tbsp lemon juice
  • 1 Tbsp water
  • 1 tsp pure vanilla extract OR 1/2 Tbsp rice malt syrup
  • Raw chocolate coating
  • 100g vegan chocolate (raw, if preferred)


  1. For the cookie
  2. Combine the first 3 ingredients in a food processor and pulse until fine.
  3. Transfer to a mixing bowl and set aside.
  4. Add the remaining ingredients and kneed together until a dough ball forms. It should hold together well: add a splash of nut milk if necessary.
  5. Weigh your ball, and divide into 18 portions.
  6. Use your hands to form each cookie, then set on a lined tray.
  7. Once all cookies have been made, set in freezer on a lined tray.
  8. For the Chia Jam
  9. Combine all ingredients in a heavy based pot and cook on low heat for around 15 minutes, or until thickened (stir through out, to avoid burning).
  10. Turn off the heat and leave the jam to set for 30 mins.
  11. In the meantime, melt your chocolate in a heatproof bowl.
  12. Remove from heat and allow to cool/thicken slightly.
  13. For the raw chocolate
  14. Dip half (9) of the biscuits in the melted chocolate, placing them back onto the lines tray and into the freezer until firm.
  15. Remove cookies from freezer then stick one plain and one chocolate-covered cookie together with chia jam (you will have left over jam- use as desired).




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